Nikki, Kofta’s can never ever be a failure … Follow this recipe exactly as it is and name me bano begum if the kofta’s break apart 
Add one tablespoon vinegar to the keema and keep aside … five minutes later give it a quick run under the water and then leave it to drain in a drainer. usually 20 minutes are enough but i apply some pressure with my hands on the keema , to drain any extra water . When dry , keep it aside.
- In the chopper add one thinly sliced onion, then give it a few runs …
- add one teaspoon ginger paste ( its important that its the paste and not the whole ginger)
- Add 3-4 chopped green chillies and give the chopper a good run …
- Add half cup fresh corriander and give the chopper just two quick runs , we dont want the corriander turning into paste …
By this time , the onions and chillies should have become really fine like a coarse mixture but not a paste …
finally add the dry keema ,salt , red chilli powder , garam masala powder … and give it a good few runs .. the entire mixture should become totally blended … finally add half an egg … give it a quick run … and then take out the keema .. and set it in the fridge to chill.
Half hour later , make balls … and prepare the kofta curry …
Place the Koftay in the curry , put the lid on the pot , low flame and let them be for a good 10 -15 minutes … DONT stir …
After a while , use a very very light hand to stir them , by then the kofta’s will have toughened and you can now stir coz they wont break apart 
Let me know if you have any questions … this recipe is a definite winner … you wont have any issues with koftas 
…inshallah…